• Fresh Halal British Hind Lamb Shank - 380-450G - Onlinemeatshop.com
  • Fresh Halal British Hind Lamb Shank - 380-450G - Onlinemeatshop.com
1 2
Vendor: Onlinemeatshop

Fresh Halal British Lamb Hind Shank - Red Tractor Approved

£7.69
£7.69
Fresh Halal British Hind Lamb Shank - 380-450G - Onlinemeatshop.com
Fresh Halal British Lamb Hind Shank - Red Tractor Approved

You may also like
  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

The hind shank is the lamb's lower rear leg — a bone-in cut laced with collagen-rich connective tissue that turns soft and tender under long, slow heat. It's made from 100% Baby Lamb Meat, Certified Halal, and it's the classic base for osso buco, stews and braises: expect pieces from 380-450g each.

How the Hind Shank Is Cut and Packed

This shank is cut to order, not sold just one way — pick whichever format fits your dish.

  • Osso Buco rounds, 50-80g each — ideal for classic braising discs.
  • Diced at 10-15g, 25-30g or 50-60g — good for curries and stews.
  • Or left whole at 360-480g, as one roasting or slow-braising joint.

Every style comes Fat-On or Fat-Off, in packs of 500g, 1kg, 2kg or 4kg.

Storing and Defrosting the Shank

Keep it refrigerated and use within the display date, or freeze it on the day it arrives for later use.

Defrost it fully in the fridge before cooking; this cut needs roughly 12 hours to thaw safely from frozen.

Is Hind Shank the Same as Shin?

Shin is the beef name; on lamb, the same lower-leg joint is called the shank, and this hind shank is specifically the rear-leg version. It comes as Osso Buco rounds, diced pieces or a whole 360-480g joint, packed from 500g up to 4kg — so search for 'shank', not 'shin'.

Each shank weighs around 380-450g — a generous single serving once braised down to the bone. Choose the 1kg pack for two, or step up to the 2kg or 4kg pack when you're feeding a bigger table.

Keep the shank refrigerated and use it by the date on the pack, or freeze it on the day it arrives for later use.

Defrost it fully in the fridge before cooking; this cut needs around 12 hours to thaw safely from frozen.

Typical values per 100 g (raw):

Energy267 kcal
Protein16.88 g
Fat21.59 g

Basis: a composite of trimmed lamb retail cuts, lean and fat together. Reference: USDA FoodData Central, "Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4" fat, choice, raw" (FDC 172479).

  • Osso Buco braise: brown the 50-80g rounds well, then let them braise low and slow in stock and wine until the meat falls off the bone.
  • Diced shank curry: brown the 25-30g dice first, then simmer in a spiced tomato base for a rich, bone-deep curry.
  • Whole roasted shank: sear the whole 360-480g joint, then slow-roast it covered until it pulls apart easily.

This hind shank is best known as the base for osso buco and lamb shank curry, but it also suits South Asian slow-cooked dishes such as nihari and haleem. Cooked and shredded, the meat folds well into kofta mixtures for extra depth.

The diced formats work for everyday curries and stews, while the whole joint makes a good Sunday roast centrepiece.

How do I know when the hind shank is tender enough?

The meat should pull away from the bone with light pressure from a fork; if it resists, give it more time on low heat.

What if it's still tough after the recipe time?

Put it back in the pot and hold it at a gentle simmer — this cut is 380-450g of collagen-rich meat and connective tissue that needs sustained low heat, not high heat, to break down.

Does the cutting style change how long it takes?

The smaller 10-15g and 25-30g dice soften faster than the 50-80g Osso Buco rounds or a whole 360-480g joint, so check the smaller pieces first.

Is a bit of chew near the bone normal?

No — once it's properly cooked, the meat around the bone should be soft enough to separate easily; any noticeable resistance there means it needs longer.

Recently viewed product